Ingredients:
Stuffing :
- ¼ lb Italian sausage meat, about 2 links
- ½ cup grated parmesan cheese
- 1 Tbsp Milanese Gremolata-infused olive oil
- 24 Gavius Gordal pitted olives*
Coating and Frying
- 2 eggs
- 2 Tbsp Milanese Gremolata
- ½ cup flour
- ½ tsp paprika
- ½ tsp sea salt
- ½ tsp pepper
- 1 cup panko-style breadcrumbs
- Stable fresh EVOO for shallow frying.
Directions:
Remove the sausage from its casings if it’s in links. Place a small frying pan over medium-high heat and add the sausage. Break it up as it cooks to make a fine mince. Remove from heat when no pink remains. Set aside to cool.
Add the parmesan cheese and Milanese Gremolata olive oil to the sausage and mix to combine and break up any larger chunks.
Remove the olives from the jar and pat them dry with a paper towel. Place in a large bowl.
Prepare three dishes for the dredging and coating process. In one dish, place beaten eggs and the Milanese Gremolata Infused Olive Oil. In a second add flour, paprika, salt and pepper, mixing to combine. In the third add the Panko breadcrumbs.
Stuff the olives with about 1 teaspoon of the sausage mixture. If little fits inside, form it around the outside of the olive. Repeat the stuffing process with all the olives.